AMAZING Chicken Tortilla Soup!

Ingredients:

• 6 flour tortillas
• Cooking spray
• 1 quart chicken stock
• 2 tbsp vegetable oil or EVOO
• 2 ears corn on the cob, shucked, kernels scraped from the cob
• 1 large red onion, chopped
• 2 jalapenos, seeded and chopped
• 1 red chile pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 1/2 tsp paprika
• 1 bottle Mexican beer 
• 1 can (28 oz) diced tomatoes
• 1 rotisserie chicken or turkey, skinned and shredded
• Salt and pepper to taste
• 2 limes juiced
• 2 ripe avocados
• Sour cream
• Fresh cilantro leaves

What to do:

1. Preheat oven to 350 and slice tortillas into 1/2 inch strips, scatter on baking sheet and spray with cooking spray. Bake until crisp and golden. About 15 minutes.
2. Meanwhile, in a large sauce pan, heat up your vegetable oil or EVOO. Add your corn and brown for about 2-3 minutes. Now add your onion, peppers, jalapenos, and garlic. Saute for 2 minutes. Then add your cumin, paprika, and saute for 5 minutes.
3. Add your beer and cook for 1 minute. Add you tomatoes, chicken stock, shredded chicken or turkey, salt and pepper. Thin the soup with 1-2 cups of water and simmer to combine flavors.
4. Add the zest and juice of 1 lime to the soup. Seed  and dice avocados and dress them with the juice of the second lime.
5. Pile up the tortilla strips in a soup bowl. Top strips with avocado, ladle the soup over top, and garnish with sour cream, cilantro leaves, and more tortilla strips.

Enjoy!